{quick-easy-goodforyou} chicken tender stir fry

to make this dish you can use any vegetables you have available or prefer. mushrooms, celery, broccoli, cabbage, and japanese eggplants all work very well.  today i happened to have red bell peppers and zucchinis-onions are always a good addition. when i was writing down the ingredients for this (really easy) dish i realized how hard it is for me to put down precise amounts (or measurements) for my recipes-i typically eyeball most of the ingredients-then adjust, add, subtract, and revise as i go (and tasting is essential). this method tends to work for me most of the time but lets me down often when i (attempt to) bake. this stir fry is the type of dish that allows you to play a little-add a bit more of this and a little less of that, substitute one herb for another- – -have fun with it, and make sure to taste as you go. enjoy. the cooking should really be at least as much fun as the eating!

{basic} ingredients for 2-3 servings:

  • a WOK
  • 10-12 organic chicken tenders-cut in 4 or 5 pieces each
  • 2 garlic cloves-finely chopped (minced)
  • a sliver of fresh ginger-finely chopped (minced)
  • 1 onion-cubed
  • 1 organic red bell pepper-cubed
  • 2 zucchinis-cubed
  • 1-2 tbs coconut (organic unrefined) oil or other vegetable oil
  • 2 tbs soy sauce or liquid aminos
  • 1 tbs coconut meal/flour (or corn starch)
  • 1 tsp red pepper flakes
  • sesame seeds
  • 1 tsp sesame oil 
  • cilantro leaves for garnish

*for the marinade combine: minced garlic & minced fresh ginger,  sesame oil, soy sauce, coconut meal/flour (or corn starch) & red pepper flakes (for spicy)*
marinate cut chicken with garlic, ginger, soy sauce (or braggs liquid aminos), red pepper flakes, sesame oil, and coconut meal (or corn starch), and ideally let it rest for about 15-20 minutes-heat 1/2 of the coconut oil in the wok, then add chicken and stir fry until chicken is fully cooked, stirring constantly. add some cracked black pepper if you’d like, then remove from heat and put aside in a bowl.

heat the remaining oil in the wok (do not rinse out or wash), then add the cubed (to about the same size) vegetables, a dash of soy sauce if needed, then stir fry for 3-4 minutes until vegetables are just tender.
add the chicken back to the wok with the vegetables and stir fry together for another minute or two (if it seems too dry you can add a few tablespoons of chicken broth) add some cilantro leaves to the wok and quickly combine everything together before serving. top with a few more fresh cilantro leaves. sprinkle with sesame seeds. serve with brown or jasmine rice. y-u-m!

Leave a Reply

Your email address will not be published. Required fields are marked *